Tag Archives: mulberry

Mulberry Jelly

Mulberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • Cooking apples (2 medium large ones)
  • 910g (2lb) mulberries
  • 300ml (1/2 pint) water
  • sugar
Instructions
  1. Cut the whole apples into small chunks, retaining the core and peel.
  2. Place the apple chunks in a preserving pan, add the water and cook until the apples soften - about 10 to 15 minutes.
  3. Add the mulberries and continue to cook until the apples are pulpy.
  4. Transfer the pan contents to a jelly bag and leave to drip over night.
  5. Measure the collected juice.
  6. For every 600ml (1pint) of juice, weigh out 450g (1lb) of sugar.
  7. Place the juice and sugar in the preserving pan and bring to the boil
  8. Boil briskly until setting point is reached.
  9. Pour into heated and sterile jars.
  10. Seal immediately.
 

Blackberry and Mulberry Jam

Blackberry and Mulberry Jam
Author: 
Recipe type: Jam
Cuisine: British
 
Ingredients
  • 750g (1lb 10 oz) blackberries
  • 750g (1lb 10 oz) mulberries
  • 1.5kg (3lb 5oz) sugar
  • 30ml (2 tablespoons) of lemon juice
Instructions
  1. Put the berries in a pan and very gently heat whilst stirring.
  2. As the berries break apart, make sure the bottom of the pan is stirred constantly until there is enough juice to prevent burning.
  3. When the fruits are pulpy, add the sugar and the lemon juice.
  4. Bring to the boil, stirring well to make sure that all the sugar is dissolved before the jam boils.
  5. Boil well until setting point is reached.
  6. Transfer to warmed and sterile jars.
  7. Seal well
 

Apple and Mulberry Jelly

Apple and Mulberry Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1kg of cooking apples
  • 1kg of mulberries
  • 1.25l of water
  • sugar
Instructions
  1. Roughly chop the whole apples – don’t peel or core them.
  2. Put all the fruit and the water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag – this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 500g of sugar for every 575ml of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
  11. For a deeper colour to the jelly, add the sugar before boiling the juice- the longer cooking time deepens the colour.